Bach Ngos Pho Hanoi Beef Soup - water

Method

• Bring 9 cups of water to a boil.
• Add oxtail and chuck.
• Return to boil for 10 minutes, removing scum.
• Impale the ginger on a fork and hold it over a flame until it is blackened.
• Do the same with shallots.
• Add both to broth, together with star anise and cinnamon.
• Cover and simmer gently for 3 hours.
• While soup is simmering, chop coriander and scallions and combine.
• Set aside.
• Slice onion paper thin and set aside.
• Blanch bean sprouts in boiling water for 30 seconds.
• Remove and drain.
• Slice round or shoulder roast into paper-thin slices.
• This will be easier to do if the meat has first been slightly frozen.
• About 20 minutes before serving, bring 3 quarts of water to a boil and add rice noodles.
• Boil 5 minutes, then drain, run cold water over them and set aside.
• When broth is done and chuck and oxtail are tender, remove meats from broth.
• Slice chuck and remove meat from oxtail bones.
• Remove ginger, shallots, anise and cinnamon from the broth.
• Add nuoc mam to broth.
• To assemble and serve the soup, set out a bowl for each guest.
• Distribute noodles, cooked meat, and raw meat slices among the bowls.
• Add a few sliced onions, a few bean sprouts, and sprinkle with the combined scallion and coriander.
• Immediately before serving, pour boiling beef broth over the contents of each bowl.
• This will slightly cook the raw beef.
• Serve accompanied by a platter with the remaining bean sprouts and onion rings, the lemon wedges and the hot pepper slices.
• Serve additional nuoc mam for those who prefer a saltier taste.